Roasted Red-Pepper Soup Recipe

Name: Roasted Red-Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large potatoes, peeled and cut into small pieces; 2 stalks celery, chopped; 2 shallots or 1/2 red onion, chopped; Kosher salt and freshly ground pepper; 1 12 -ounce jar roasted red peppers, drained and rinsed; 4 to 5 sun-dried tomatoes; 4 cups low-sodium chicken or vegetable broth; 2/3 cup sour cream; 1/4 cup chopped fresh cilantro; 1/3 cup shredded pepper jack cheese; 4 sourdough dinner rolls

Servings: persons

2 tablespoons extra-virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots or 1/2 red onion, chopped
Kosher salt and freshly ground pepper
1 12 -ounce jar roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
1/3 cup shredded pepper jack cheese
4 sourdough dinner rolls

1
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2
Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.
3
Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water.
4
Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
5
Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth.
6
Season with salt and pepper and stir in half of the cilantro.
7
Divide among bowls and sprinkle with the cheese and the remaining cilantro.
8
Serve with the rolls.
9
Per serving: Calories 570; Fat 20 g (Saturated 8 g); Cholesterol 62 mg; Sodium 1,205 mg; Carbohydrate 77 g; Fiber 7 g; Protein 21 g
10
Photograph by Andrew Purcell

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 large potatoes, peeled and cut into small pieces, 2 stalks celery, chopped, 2 shallots or 1/2 red onion, chopped, and more.

Yes, Roasted Red-Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red-Pepper Soup

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